Opinions on Salmon

[Ghooble]

Hello everybody I wanted to get some opinions on salmon steaks as a healthy meat option. I know it's lean, has high protein, and has omega-3s but are there any major downsides to it? I've heard mercury but I'm not sure how much is actually in them and how much would be too much. Any responses are appreciated

[ScottTho]

I don't like the way it tastes. Or maybe I just haven't found a good way to cook it yet. Any suggestions on how to cook it? I've been cooking it on the skillet with cajun seasoning.

As far as mercury and all that goes: Everything in moderation. Don't eat mass quantities of it and you should be fine. By mass quantities I mean I wouldn't have it like twice a day. I try to mix it up, some days having chicken, some days having fish, and some days having beef, or some having combinations. I understand that for some people having the same meal every day provides a routine and helps ensure they get the right macro's and all that, but I prefer to mix it up because it prevents me from getting bored with the same old foods by keeping it all on rotation, and also ensures that I'm getting a variety of nutrients.

My .02

[Ghooble]

Yeah I have a way of cooking mine that makes it taste pretty well (my dad came up with it while making chicken teriyaki one night). Basically cook it in the skillet with a bit of oil to keep it from sticking and once it's finished take some sauce of your choosing (I use Kikkoman pretty sure it's http://www.kikkomanusa.com/homecooks/pr ... 01&fam=102). And cut the fish horizontally leaving ridges in which the sauce can soak into and pour the sauce on the salmon's freshly cut ridges and give it about 15 seconds to soak in. It tastes really great and I usually have it as my last meal before I go to bed.

[Larry Roseman]

The main issue with salmon is not mercury, but PCB.

It is accumulated by farmed fish mainly. The wild fish, not so much.

However, avoid eating the fat around the skin as it contains most of them.

Mercury is not highly accumulated in salmon due to their lifecycle

compared to say bluefin tuna or swordfish.

I like salmon for the taste and the health benefits.

Favourite method is grilled or broiled.

Cultures that eat fatty fish 2x week are associated with

something close to 40% less heart disease. While this doesn't

prove fish causes the reduction, it's pretty universal across

different cultures, so if it isn't the fish I'd be surprised.

Something like a normal portion 1-2x week of any fish should not a problem

The canned fish is typically wild, and a good option. Makes a nice salad.

Smaller fish varieties are going to generally have lower amounts of pollutants in them,

so if you can tolerate sardines it's something to consider.

Sustainability is another aspect people are concerned about.

For example, the wild Cod was overfished until it practically ran out

and now is just starting to come back.

Fish farming has consequences for the environment, though

generally less than cattle or pig farming.

You can investigate these things further if you are interested

in picking the most environmentally sound.